The word “aquafaba” is popping up more and more in the vegan community and beyond. So, what exactly is it? Basically, it’s the liquid that comes in a can of chickpeas or beans you usually dump down the sink and don’t think twice about. That’s about to change, though, because this stuff changes the cooking game for vegans, basically acting like an egg-like substance that can do everything from foam and bind to thicken.